In a mixing bowl, combine diced chicken thighs with vegetable oil, garlic powder, salt, and pepper. Coat evenly, then sprinkle with cornstarch and toss to cover.

Heat vegetable oil in a large skillet over medium-high heat. Add coated chicken in small batches, sauté for 5-7 minutes until golden brown and crispy. Remove and set aside.

In the same skillet, add sliced bell peppers, sauté for 3-4 minutes until softened and caramelized. Stir occasionally.

Add minced garlic and ginger to the skillet. Return chicken, add green beans, sweet chili sauce, sesame oil, and crushed red pepper. Stir and heat for 2-3 minutes until sauce is glossy.

Serve immediately over jasmine rice. Garnish with fresh cilantro or sesame seeds if desired.